Grilled Salmon Fillet with Peach Salsa is the perfect recipe for a healthy and delicious dinner. The sweet salmon marinade combined with the spicy sweet peach salsa is just so tasty! Plus it’s ready in no time at all!
This grilled salmon fillet recipe is so simple and delicious. The sweet soy glazed salmon combined with the spicy peach salsa is such a delightful summer grill recipe.
Peaches are one of my favorite ingredients to use in the summer. I’ve made Fruit Bruschetta, Grilled Peache Salad, and Peaches and Cream French Toast Casserole.
Of course I had to bring my love of peaches to the dinner table. So I made this amazing Grilled Salmon Fillet with Peach Salsa!
This makes such a lovely summer dinner recipe, but can be enjoyed all year round if you have an indoor or Foreman style grill. Easy grilled salmon fillet with lots of flavor? Yes please!
Try serving this salmon with creamy pea salad or Air Fryer ranch broccoli.
Grilled Salmon Fillet with Peach Salsa
This sweet soy glazed salmon is soooo flavorful, but the jalapeno peach salsa is what really knocks it out of this world.
I just love the sweet and spicy salsa combination; it’s sweet yet it has a nice kick of spice.
Pile that on top of the salmon, and the flavor just blends so well with the orange juice/soy sauce salmon marinade.
It all just tastes so amazing together, and it feels like something you’d expect to be eating somewhere on a tropical island…but at home and in no time at all. Win!
Spicy Peach Salsa Ingredients:
- Peaches
- Red Onion
- Diced Jalapeños (you can remove the seeds to keep it from getting too hot)
- Cilantro
- Lime Juice
All you have to do to make the salsa is combine all of the ingredients in a bowl, then let it chill in the refrigerator! And this stuff tastes amazing on lots of things, not just this grilled salmon fillet. It makes a pretty tasty fish taco topping!
How to Marinade Salmon
Before we top it with that peach salsa though, we have to make the grilled salmon marinade with soy sauce, orange juice, and garlic.
I love this flavor combo, and it really makes the salmon taste delicious.
Just combine the marinade ingredients, pour it into a resealable bag with the salmon fillets, and let it marinate in the refrigerator before grilling.
THEN you brush more of it on to the fish during the grilling process, and that really locks in the flavor to create the perfect sweet soy glazed salmon!
How to Make Grilled Salmon Fillet with Peach Salsa
This grilled salmon fillet recipe is so simple. You start by preparing the peach salsa and grilled salmon marinade, then let it all sit in the refrigerator for about an hour.
Then the rest of the cooking and prep takes less than 20 minutes! You can use an outdoor grill or a Foreman style grill, whatever you have available. So you can still make this easy grilled salmon recipe in the midst of winter or on the rainiest of days!
- Combine jalapenos, peaches, onions, cilantro, and lime juice in a bowl to make the peach salsa. Let it chill in the refrigerator for an hour.
- Season the salmon with salt and pepper, then make the grilled salmon marinade by mixing orange juice, soy sauce, and garlic.
- Rub the molasses onto the tops of the salmon fillets, then place them into a large resealable bag and pour the soy sauce marinade into the bag.
- Let the salmon marinate in the refrigerator for an hour.
- Now remove the salmon from the refrigerator, pour the marinade into a bowl to use during grilling, and rub the rest of the molasses onto the salmon.
- Grill salmon fillets for about 4 minutes on each side, brushing on more of the salmon marinade as you go.
When it’s fully cooked, serve immediately. Top each fillet with a nice helping of the peach salsa and enjoy!
How Long to Cook it For?
I used 6 oz salmon fillets and a Foreman grill for this recipe. My salmon cooked in about 6 minutes total, but this will vary based on your grill, the temperature, and the size of the fillet. Keep a close eye on the salmon to avoid overcooking, as they do cook quickly. Expect a cook time of about 6-8 minutes.
How to Know When the Salmon is Cooked?
Salmon should be cooked to an internal temperature of 125-145°F. I prefer mine closer to the 130-135° mark for the perfect grilled salmon fillets. Test the thickest part of the fillet when checking the temperature, and remove it from the grill about 2 degrees before the desired temperature.
Top Tips for Making Grilled Salmon Fillet with Peach Salsa:
- Make the peach salsa in advance so the flavors get a chance to mingle and develop but if you’re short on time it can be served immediately.
- The salmon can be marinated up to 1 day in advance.
- You can grill the salmon on an outdoor or indoor grill, whatever you prefer.
- No grill? You can also bake the salmon in the oven at 250F for around 12-15 minutes.
- Leftovers can be stored in the fridge for 1-2 days. You can eat leftover salmon cold with salad or reheat it in the oven/microwave until hot all the way through.
I just know you’re going to love this soy glazed salmon recipe with peach salsa. It’s so sweet with the perfect hint of heat to balance it out. Pretend you’re on a tropical island while you’re eating this to really get the full effect!
If you like this sweet soy-glazed salmon recipe, try our other easy salmon recipes too:
- Garlic Butter Salmon
- Blackened Salmon
- Air Fried Salmon
- Grilled Salmon with Avocado Salsa
- Grilled Caesar Salmon Foil Packets
- Caprese Stuffed Salmon
- Baked Salmon with Basil Walnut Pesto
- Sheet Pan Honey Mustard Salmon and Veggies
- Tequila Lime Salmon Salad recipe
Grilled Salmon Fillet with Peach Salsa
Ingredients
For the Salsa:
- 1 pound ripe peaches about 3 peaches
- 1/2 red onion thinly sliced and diced
- 1 jalapeno pepper diced. (We took the seeds out because Iâ??m a wimp with spicy, but keep the seeds in for more of a kick!)
- 1 1/2 - 2 tablespoons fresh cilantro chopped
- Juice from 1/2 lime
For the Salmon:
- Four 6-oz salmon fillets skin trimmed off
- 1/4 cup orange juice
- 1 garlic clove diced/crushed
- 1 tablespoon soy sauce
- 2 tablespoon molasses divided
- Salt and pepper
Instructions
- In a small bowl, combine all of the ingredients for the salsa. Chill in the fridge for about an hour to allow all of the flavors to blend completely.
- Season both sides of the salmon with a pinch of salt and pepper. In a medium sized bowl, combine orange juice, garlic and soy sauce. Set aside.
- Pour 1/2 of the molasses onto the top of each salmon filet and rub in to make sure it is well dispersed. Place both fillets into a large Ziploc bag and pour the orange juice mixture into the bag. Seal and allow to marinate refrigerated for about an hour. (about the same time that the salsa is marinating in the fridge, perfect!)
- Take the salmon out of the fridge and top with remaining molasses. Keep the marinade sauce in a separate bowl.
- Heat a grill to 350F. Grill each filet on the grill for 4-5 minutes on each side, topping with more marinade as you grill each side. If you don't have access to an outdoor grill, you can use a Foreman style grill. It will be done in about 5-6 minutes total if cooking that way.
- Take off of heat and top with the peach salsa. Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Make the peach salsa in advance so the flavors get a chance to mingle and develop but if you're short on time it can be served immediately.
- The salmon can be marinated up to 1 day in advance.
- You can grill the salmon on an outdoor or indoor grill, whatever you prefer.
- No grill? You can also bake the salmon in the oven at 250F for around 12-15 minutes.
- Leftovers can be stored in the fridge for 1-2 days. You can eat leftover salmon cold with salad or reheat it in the oven/microwave until hot all the way through.
Nutrition Information
Making this recipe this week! Any suggestions for what veggies to serve it with?
I like green beans, broccoli, or asparagus! You could also serve it with a veggie salad, like asian cucumber salad or peach corn tomato salad.
Yum
Thank you!
Did you mean to type 350° to bake the salmon at and not 250°? Because at 250 the salmon does nothing in 15 minutes.
350F is the correct temperature!
I cannot wait to make this ASAP!!!!! Seriously looks like my dream meal!
You will LOVE it!
My whole family loved this! Even my picky 9 year old! Definitely making this again before summer ends.
Always great when the whole family loves it!
So good it’s going into the weekly rotation!
Yay! Thanks, Kellie!
Yum! I’m putting this on the menu for next week.
We took the seeds out of the pepper to keep it a little more mild, the whole family loved it!
Yay!
You can make an amazing dish with sea food salmon. Thank you for your efforts.I always like to eat vegetables. I Read some of the vegetables recipes in your post.
Would like to know what the ingredients are such as calories per serving Carbs per serving & the rest of the counts